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    You are in: Home / Cookbooks / Nuts to You!
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    261 recipes in

    Nuts to You!

    Photo courtesy of Wildflour!
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    Creamy and delicious! The cashews make the sauce so creamy and the meals comes together so quick! Another one from Pinterest with credit going to Half Baked.

    Recipe #506885

    If you've always thought beans were boring, try this super recipe flavored with almonds. The beans are served over couscous, a grain popular in Africa. I thought this was okay the first day, but the next day, I couldn't keep away from it! The first time I made it, I didn't make the couscous. You can make this in a crockpot too. Just check the water occasionally. Adapted from Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Retreat by Anne Saks and Faith Stone(via Delicious Living magazine).

    Recipe #384494

    This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations. This recipe came from December 2012 issue of Saveur, along with Ramin Ganeshram's story Midnight Snack.

    Recipe #506261

    This combination of dusky dates and tinted marzipan is a North African tradition. Worthy of a special occasion. From Cooking Light(May 2001).

    Recipe #501197

    This is so good and so healthy too!

    Recipe #332790

    This is great served over chicken or fish! From Stop The Clock! Cooking: Defy Aging--Eat The Foods You Love by Cheryl Forberg

    Recipe #74172

    Have fun with this, it's so much easier than cooking flatbread on a rock! This is good grilled too. I haven't tried this yet. A little history: One of the things that is absolutely compelling about flatbreads is that they are old, really old. Many of the flatbreads eaten today have changed little over the last several thousand years. Flatbreads, such as sanguake in Iran, lavash in Armenia, and fetir made by the Bedouin in Israel, are all of ancient origin. When people first began cultivating grain, flatbreads were an obvious solution to the problem of how to turn hard grain into edible food; the grain could be pounded into flour, mixed with water, and cooked on a hot stone. The earliest method of cooking flatbreads probably involved spreading a dough or a batter over a very hot rock, then peeling the bread off from the rock when it had finished cooking, a method still used by the Hopi in making their remarkable blue corn piki bread. Adapted from the California Almond Board.

    Recipe #298829

    French Toast lover alert! This recipe will make you drool! Keep napkins available at all times! Almond paste is a mixture of ground almonds and sugar. You can find it in grocery stores.

    Recipe #45617

    Recipe #341533

    A simple but oh so yummy recipe from the Almond Board of California.

    Recipe #493504

    Adapted from the Almond Board of California. Hummus is used through out the Middle East, the Mediterranean, as well as many parts of India. There is no way of knowing where its origin began – though it is presumed to be somewhere in the Middle East. Test and Measure before posting.

    Recipe #292798

    This makes about 4-5 cups. Two cups is recommended for one serving. I want to get healthier, so going on a green smoothie kick. Enjoy!

    Recipe #512596

    I'm not a big fan of dairy ricotta cheese. I don't know, it's something to do with the texture. That being said, making ricotta with almonds appeals to me. Healthy, non-dairy, and the texture is "right". So glad I found this. This “cheese” can be used to stuff noodles, added on top of spaghetti, combined with some nutritional yeast for a cheesy mac and cheese dish, or any other dish you can imagine up! You don't have to remove the skins, it really just makes it look more like cheese. So if you don't mind the flecks of brown, go ahead and skip that step. This recipe makes approximately 2 cups of cheese. Fresh herbs are best, but you can use a little less(or to taste) dried. From The Unintentional Vegan.

    Recipe #512994

    Yum yum, double yum. Prep time includes chilling.

    Recipe #43277

    A vegan sausage link inspired by Field Roast's Apple & Sage vegan sausage. A hint of clove was added to give them a unique flavor. Putting here for safekeeping. From My Vegan cookbook.

    Recipe #498217

    Adapted from a Food Network Special called Blue Ribbon Winners, this is definately a winner! Apples and cranberries are used in New England, Canada, the Mid West and the Mid Atlantic!

    Recipe #130193

    When I bought my stoneware deep dish baker, a recipe pamplet came with it. This delicious recipe was in there!

    Recipe #298845

    Adapted from the Culinary Institute of America. Here's what they say,"As rich as a slice of pecan pie, pecan diamonds are bite-sized treasures that resemble more of a confection than a bar cookie. As the holiday season approaches, you can now create The Culinary Institute of America's renowned pecan diamonds that are sold exclusively at the college's Apple Pie Bakery Café in Hyde Park, New York." Oh yum! A candy thermometer will be helpful in this recipe.

    Recipe #385153

    Whole Story blog readers were asked to submit their best holiday appetizer for less than 50 cents each piece. Here's their favorite, from Jo R., who got her recipe printed in The Whole Deal value guide and received a $50 gift card. This easy to assemble appetizer features the winning combination of creamy goat cheese, tart apples, rich nuts and tangy ginger.

    Recipe #443781

    This looks so good! I have lots of apples right now and making this for a potluck. This comes highly recommended. Posted here for safekeeping.From Elite Reviewing.com.

    Recipe #508451

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